Shakshouka. The word Shakshouka is from the Arabic language and the dish and its variants were being made and eaten in the wider Arab world, Africa and other areas in the neighborhood from ages ago. Chakchouka (also called shakshouka) is a Tunisian and Israeli dish of tomatoes, onions, pepper, spices, and eggs. It's usually eaten for breakfast or lunch, but I think it's tasty anytime.
Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side (It also makes excellent brunch or.
Luckily, this shakshuka is a breeze to make!
It only requires a handful of pantry ingredients, and you could even skip the spinach if you don't.
You can Have Shakshouka using 15 ingredients and 9 steps. Here is how you cook that.
Ingredients of Shakshouka
- What You needis 1.5 tbs of olive Oil.
- It's 2 of onions chopped.
- Lets Go Prepare 1 of green peppers.
- Lets Go Prepare 2 of chopped garlic cloves.
- It's 1 tsp of ground coriander.
- Lets Go Prepare 1 tsp of sweet paprika.
- What You needis 1/2 tsp of ground cumin.
- What You needis A pinch of red pepper flakes (optional).
- Lets Go Prepare as needed of Salt and pepper.
- Lets Go Prepare 2 of tomatoes, chopped.
- Lets Go Prepare 1/2 cup of tomato sauce.
- It's 1 tsp of sugar.
- What You needis 3 of eggs.
- It's as needed of Coriander leaves for garnish.
- Lets Go Prepare 1/4 cup of basil leaves.
From Wikipedia, the free encyclopedia. dish of eggs poached in a sauce of tomatoes, chili peppers, onions. Shakshouka is a delicious combination of eggs poached in a spicy tomato sauce. It is believed that shakshouka originated in Tunisia, but the dish is well-known and commonly eaten throughout North. The Hairy Bikers' shakshuka is an incredibly easy baked egg recipe that works just as well for brunch as it does for dinner.
Shakshouka step by step
- Heat 3 tbsp olive oil in a large cast iron skillet..
- Add the onions, green peppers, garlic, spices, pinch salt and pepper..
- Cook, stirring frequently, until the vegetables have softened, about 10 minutes.
- Add the tomatoes, tomato sauce, and sugar. Simmer until the tomato mixture begins to reduce, about 10-12 minutes. Taste and adjust the seasoning to your liking..
- Using a wooden spoon, make 3 indentations, or “wells,” in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention..
- Reduce the heat, cover the skillet, and cook on low until the egg whites are set..
- Uncover and add the fresh basil leaves. You can add more black pepper or crushed red pepper, if you like..
- Serve with warm pita, challah bread, or your choice of crusty bread. I served with garlic bread and salad.
- In this pic only one portion with one egg is shown.
Shakshouka is an unforgettable dish with undeniable flavor and superb texture. A great thing about shakshuka is that you can make it your own adding whatever vegetables that you like to the sauce. I just want to clarify the origin of this dish, the Walima Challenge for March was representing the Tunisian Cuisine and Shakshouka was our savoury dish …. Variations of the shakshuka with different vegetables, cheese, and even My shakshuka is traditional, with a few small twists. I add a splash of heavy cream to marry the acidity of.